Healthy Alternative Recipes
Crazy Lasagna

Ingredients

• 2 lb plum tomatoes, seeded and quartered
• 1 lb thin eggplants (about 4) or 1 large eggplant, cut in 1/2-inch/1 cm slices
• 1 lb zucchini (about 2), sliced
• ½ lb Portobello mushrooms, trimmed and cut in chunks
• 2 sweet red peppers, cut in chunks
• 1 large onion, cut in chunks
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 heads garlic
• ¾ lb lasagna noodles, broken up
• 2 cups pureed tomatoes or tomato sauce
• ½ lb light ricotta cheese (1 cup/250 ml)
• ¼ cup shredded fresh basil or parsley
• 1 tbsp chopped fresh oregano, or 1/2 tsp/2 ml dried
• ½ lb part-skim mozzarella, cut in small chunks
• 2 tbsp grated parmesan cheese
  

Method

1. Arrange tomatoes, eggplants, zucchini, mushrooms, peppers and onion on two baking sheets lined with parchment paper. 
2. Drizzle with olive oil and sprinkle with salt and pepper. 
3. Cut top quarter off garlic heads and wrap garlic in foil. Place on baking sheet.
4. Roast vegetables in a preheated 400F/200C oven for 45 minutes, or until browned.
5. Meanwhile, cook pasta in boiling water until tender. Drain and rinse with cold water.
6. In a large bowl, combine noodles with roasted vegetables. Squeeze in garlic. Add pureed tomatoes, ricotta, basil, oregano and mozzarella. Taste and adjust seasonings.
7. Transfer mixture to a 13 X 9 inch/3.5 L baking dish and sprinkle with Parmesan. 
8. Cover and bake in a preheated 350F/180C oven for 30 minutes. Uncover and cook for 20 to 30 minutes longer, or until lightly browned. 
9. Allow to rest for 10 minutes before serving.
   

Recipe Notes

Makes 8 servings

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